Name: Parsley-Root Soup with Truffled Chestnuts
Cook time: 40 min
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 1 1/2 cups chopped onion (1 large); 3 garlic cloves, chopped; 5 tablespoons unsalted butter; 3 pounds parsley root (about 4 1/2 pounds total with tops), tops discarded and root peeled and chopped; 3 (4- to 5-inch) sprigs thyme; 1 Turkish bay leaf or 1/2 California; 1/2 teaspoon white pepper; 6 cups water; 3 cups reduced-sodium chicken broth; 3 tablespoons extra-virgin olive oil; 8 to 10 peeled roasted whole chestnuts (from a 7-ounce jar)

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Parsley-Root Soup with Truffled ChestnutsDitte Isager

Floating on the surface of this pale, silky soup, which tastes of the essence of parsley, is a trompe l'oeil surprise: What looks like shaved truffles is actually thinly sliced chestnuts, adding a nutty sweetness.

Cooks' note:

Soup, without chestnuts, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over low heat, thinning with water if necessary. Shave chestnuts over soup just before serving.

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